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Mauritius

Mauritian Chop Suey

Chop suey

Chicken or prawn stir-fried with cabbage, carrot and beansprout in a light cornflour-thickened sauce, eaten over rice in Sino-Mauritian canteens.

Mauritius

Mauritian Daube

Daube

Chicken or beef browned with ginger, garlic and onion and stewed in a tomato sauce lightened with thyme and a squeeze of lime — the French-Creole cousin of rougaille.

Mauritius

Mauritian Farata

Farata

Layered wheat flatbread slapped and folded with oil, then crushed on the griddle so it separates into flakes; sold plain or wrapped around curry as a roti chaud.

Mauritius

Mauritian Halim

Halim

A thick soup of split peas, cracked wheat and shredded mutton or chicken, cooked down for hours and finished with fried onion, coriander and lemon.

Madagascar

Mauritian Infused Rum

Rhum arrangé

White cane rum steeped for weeks with vanilla pods, lychee, pineapple, coffee bean or spice until it takes the flavour and colour.

Mauritius

Mauritian Lychee

Litchi

Lychees from the island's short December-to-January crop, sold in bunches on the branch at the roadside.

Mauritius

Mauritian Massala

Massala

The island's own ground spice blend — coriander, cumin, fenugreek, mustard, turmeric, clove and dried chilli — sold loose by weight and darker than Indian curry powder.

Mauritius

Mauritian Spring Roll

Spring roll

Thin wheat wrappers rolled around cabbage, carrot, glass noodle and minced chicken, fried and cut in halves.

Mauritius

Mauritian Venison

Cerf

Rusa deer, introduced by the Dutch and hunted on private estates, served as a stew with red wine or grilled in steaks.

Occitanie, France

Maury

Maury is a named French wine appellation associated with Occitanie, defined by its terroir and regulated style.

Afghanistan

Maushawa

ماشاوه

Mung beans, chickpeas and rice cooked into a thick soup with small meatballs and finished with yoghurt and dried mint.

Cyprus

Mavro

Μαύρο

Mavro is a named Cypriot red wine made from the island's dark-skinned Mavro grape, served young or blended.

Plovdiv, Bulgaria

Mavrud

Мавруд

Dark, tannic red wine from the indigenous Mavrud grape grown around Plovdiv and Asenovgrad, traditionally aged in oak.

Slovenia

Mavželj

A traditional Slovenian pork head meat loaf, set in its own jelly with garlic and vinegar, similar to head cheese, made during koline (pig slaughter).

Mumbai, India

Mawa cake

मावा केक

Parsi bakeries fold reduced milk solids into a buttery cake and bake it until fragrant and dense.

United States

Maxwell Street Polish

A Chicago street-food sausage: grilled Polish sausage with grilled onions and mustard on a bun.

Finland

May Day Funnel Cake

Tippaleipä

Deep-fried batter poured through funnel, crunchy knot sprinkled with powdered sugar, a Vappu (May Day) tradition.

Canada

May West

Vachon snack cake with rich chocolatey coating and creamy centre, Canadian favorite for decades from Quebec.

Haiti

Mayi Moulen

Cornmeal cooked out with beans, coconut milk or just water and salt, served under a bean sauce or with fried fish.

Puerto Rico

Mayoketchup

Mayonnaise, ketchup and crushed garlic stirred together and served with everything fried.

Comoros

Mayotte Bourbon Vanilla

Vanille de Mayotte

Planifolia vanilla cured by small producers on Mayotte, often under the Association Senteurs & Saveurs. Pods are dark, oily and prized for chocolate, dried-date and praline notes; used in desserts, rums and fish sauces.

Algeria

Mazagran

مازاغران

Cold sweetened coffee with lemon, said to have been drunk by French soldiers at Mazagran in the 1840s and claimed as the first iced coffee.

Egypt

Mazalika

مزاليكا

An Egyptian dish of okra cooked with tomatoes, garlic, and coriander, stewed into a thick, glossy sauce.

Boyacá, Colombia

Mazamorra

A Colombian Andean dish of cooked white corn kernels served with milk, panela, and cheese. A simple, rustic breakfast of the highlands, especially Boyacá.

Argentina

Mazamorra con Leche

A creamy version of mazamorra cooked with milk, sugar, vanilla, and sometimes cinnamon. A rustic, comforting dessert from the Argentine northwest.

Peru

Mazamorra Morada

Deep purple pudding made from purple corn, dried fruits, cloves, cinnamon, and sugar. Pre-Hispanic origins, served warm.

Czech Republic

Mazanec

Sweet yeast bread with raisins and almonds, baked for the Czech Easter table.

Sweden

Mazarintarta

Mazarintårta

Swedish almond tart with shortcrust.

Mauritius

Mazavaroo

Bird's eye chillies pounded to a paste with garlic, salt and oil, sold in jars and used a teaspoon at a time.

Zimbabwe

Mazhanje

Sugar plum, a brown-skinned wild fruit of the miombo woodland with sticky orange flesh tasting of dried apricot.

North Macedonia

Maznik

Мазник

Coiled hand-stretched pastry filled with cheese and egg or with minced meat, wound into a spiral and baked.

Zimbabwe

Mazoe Orange Crush

Mazoe

Orange cordial made from Mazoe valley citrus since the 1930s, diluted with water and drunk at every Zimbabwean table.

Zimbabwe

Mazondo

Zimbabwean trotters, most often beef and sometimes pork, stewed until gelatinous and commonly eaten with sadza.

Bogotá, Colombia

Mazorca Desgranada

A Colombian snack of corn kernels scraped from the cob, served with butter, cheese, and hogao in a cup. A popular street food, especially in Bogotá.

Poland

Mazurek

A Polish Easter cake: a flat, shortcrust base topped with nuts, poppy seeds, jam, or chocolate, decorated with icing. An Easter tradition, sweet and rich, a festive dessert.

Colombia

Maíz Blanco

Colombian white corn, used in arepas, bollos, mazamorra, and peto. A staple of the Andean and coastal cuisine, ground into meal or cooked whole.